Food Thursday: Andouille Rice & White Beans

After last week’s turkey & sides feast, this is exactly the sort of recipe that your taste buds are seeking. It’s comfort food with a just little bit of a kick. My family isn’t a big fan of traditional rice & bean recipes in large part because of the red beans typically used. This recipe is a milder version in both heat and bean texture. It’s one of my favorites, especially if I have enough time to make a batch of corn bread to sop up the sauce when the bowl is empty.

1. In a dutch oven, saute the sausage & garlic. When it’s about halfway done, add the diced veggies and cook over medium high heat until veggies are soft – about 5 minutes. Add seasonings.

2. Add stock, tomatoes & beans and bring to a boil. Simmer for 10-15 minutes while you cook your rice according to package directions.

3. Serve sausage & bean mixture over rice.

Note about the rice: You can cook the rice directly in the pot while it’s simmering but it will soak up much of the juices. I cook it separately because I like to soak up the juices with corn bread. However, it’s nice to have a one pot dinner so feel free to add the rice after you bring to a boil and simmer for 10 minutes.

Note about the sausage: The Andouille sausage in this recipe really does make a difference. Yes, you can substitute smoked sausage and it’s still a good meal but the Andouille brings it a much better flavor. For those of you that live in Northwest Indiana, Wise Way makes a good Andouille sausage (and the Pay Low on 93rd & Taft in Merrillville that used to be a Wise Way still makes its own sausage too.)